Ingredients
6
6 servings
- •1 large rutabaga, peeled and cubed
- •3 cups chicken broth, or as needed
- •¼ cup evaporated milk, or as needed
- •3 tablespoons butter
- •salt and ground black pepper to taste
Instructions
- Place rutabaga in a medium pot and add enough chicken broth to cover. Bring to a boil; reduce heat, cover, and cook until tender, about 40 minutes.
- Transfer rutabaga to a colander and drain well. Place into a deep bowl; add evaporated milk and butter a little at a time until desired consistency is reached. Use an electric hand blender to get a creamy, non-fibrous texture. Season with salt and pepper.
Nutritional Facts
Per 6 servings
- Calories: 120
- Carbohydrate: 12g
- Fat: 7g
- Fiber: 3g
- Protein: 3g
- Sugar: 9g
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